Roasted Corn Salsa

from the kitchen of Chef Paul Prudhomme

4 cups

Delicious, smokey salsa you can use as a dip, in tacos or burritos, over over eggs.
3 ears corn, shucked
1 bulb garlic
1 green bell pepper
2 roma tomatoes
1 teaspoon Chef Paul Prudhomme's Ground Dried Anaheim Magic Chilis
1 teaspoon Chef Paul Prudhomme's Meat Magic®
½ teaspoon Chef Paul Prudhomme's Fajita Magic®
½ teaspoon paprika
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon cayenne
2 tablespoons mayonaise
how to prepare

Place the corn, garlic bulb, bell pepper and tomatoes in a large roasting pan. Roast the vegetables in a 450º oven until they are lightly tinged with brown, about 1½ hours. Turn the vegetables occasionally so that they brown evenly, and remove them if they appear to be getting too dark. Allow the vegetables to cool to room temperature.

Cut the corn kernels off of the cobbs. Chop the tomatoes and the bell peppers. In large mixing bowl, combine the corn kernels, chopped tomatoes, chopped bell peppers and the remaining ingredients. Stir until well mixed, then refrigerate until ready to use. Serve cold or at room temperature.

Copyright © 2003 by Paul Prudhomme